ROLE OF TRIGLYCERIDES AND PHOSPHOLIPIDS ON DEVELOPMENT OF RANCIDITY IN MODEL MEAT SYSTEMS DURING FROZEN STORAGE
ROLE OF TRIGLYCERIDES AND PHOSPHOLIPIDS ON DEVELOPMENT OF RANCIDITY IN MODEL MEAT SYSTEMS DURING FROZEN STORAGE
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DOI：
10.1016/0308-8146(80)90048-5
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发表时间：
1980-01-01
期刊：
影响因子：
8.8
通讯作者：
PRICE, JF
中科院分区：
文献类型：
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作者：
IGENE, JO;PEARSON, AM;PRICE, JF
在-18 ℃冷冻储存期间甘油三酯、磷脂和总脂质对酸败发展的影响C为8个月。使用无脂肌纤维结合添加的甘油三酯、磷脂和总脂质进行研究。添加磷脂大大增加TBA [硫代巴比妥酸]值。氧化分两个阶段进行。磷脂首先氧化，其氧化速率随时间而降低。甘油三酯的氧化仅在延长的诱导期后开始。甘油三酯和磷脂有助于酸败的发展，尽管磷脂的贡献最大。甘油三酯对酸败发展的影响取决于不饱和度和冷冻储存时间的长短。磷脂的多不饱和脂肪酸（PUFAS）的氧化和酸败的发展之间的关系被证实。
The effect of triglycerides, phospholipids and total lipids on development of rancidity during frozen storage at -18.degree. C for 8 mo. was studied using lipid-free muscle fibers in combination with added triglycerides, phospholipids and total lipids. Added phospholipids greatly increased TBA [thiobarbituric acid] values. Oxidation took place in 2 stages. Phospholipids were the first to oxidize, with their rate of oxidation decreasing with time. Oxidation of the triglycerides began only after a prolonged induction period. Triglycerides and phospholipids contribute to development of rancidity, although phospholipids make the greatest contribution. The influence of triglycerides on the development of rancidity depends upon the degree of unsaturation and the length of time in frozen storage. The relationship between oxidation of the polyunsaturated fatty acids (PUFAS) of the phospholipids and development of rancidity was confirmed.